Spicy Chicken Stir-Fry with Gai Lan & Sweet Peppers
Customer Favorite

Spicy Chicken Stir-Fry

with Gai Lan & Sweet Peppers

Group Created with Sketch. 25 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 660 Cals/serving
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This easy stir-fry combines tender bites of chicken and vegetables with a unique sauce made with soy glaze, sesame oil, and our own black bean-chile sauce—for savory flavor and a layer of subtle heat in every bite. A simple bed of jasmine rice is perfect for catching all of the flavorful sauce.

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fresh
ingredients
Spicy Chicken Stir-Fry with Gai Lan & Sweet Peppers
Title
  • 1⅛ lbs Chopped Chicken Breast
  • 1 cup Jasmine Rice
  • ¾ lb Gai Lan
  • ½ lb Sweet Peppers
  • ¼ cup Rice Flour
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Rice Vinegar
  • 3 Tbsps Soy Glaze
  • ½ cup Asian-Style Sautéed Aromatics
  • ⅓ cup Savory Black Bean-Chile Sauce
  • 2 Tbsps Ghee
tried-and-true
kitchen tools
step-by-step
instructions
Cook the rice:
1 Cook the rice:

In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

Prepare the ingredients & make the sauce:
2 Prepare the ingredients & make the sauce:

Meanwhile, wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the gai lan stems; thinly slice, separating the stems and leaves. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Transfer to a bowl; add the sliced gai lan stems. In a separate bowl, whisk together the soy glaze, sesame oil, vinegar, and black bean-chile sauce

Cook the vegetables:
3 Cook the vegetables:

In a large pan (nonstick, if you have one), heat the sautéed aromatics on medium-high until hot. Add the prepared peppers and gai lan stems; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Add the sliced gai lan leaves; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan. 

Start the stir-fry:
4 Start the stir-fry:

Pat the chicken dry with paper towels. Place in a bowl; season with salt and pepper. Add the flour and toss to thoroughly coat. In the same pan, heat the ghee on medium-high until melted. Once the ghee is hot enough that a pinch of flour sizzles immediately when added, add the coated chicken (discarding any excess flour) in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned. 

Finish the stir-fry & serve your dish:
5 Finish the stir-fry & serve your dish:

To the pan, add the cooked vegetables and sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until combined and the chicken is cooked through. Turn off the heat. Serve the finished stir-fry over the cooked rice. Enjoy! 

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Cook the rice:
1 Cook the rice:

In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

2 Prepare the ingredients & make the sauce:

Meanwhile, wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the gai lan stems; thinly slice, separating the stems and leaves. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Transfer to a bowl; add the sliced gai lan stems. In a separate bowl, whisk together the soy glaze, sesame oil, vinegar, and black bean-chile sauce

Prepare the ingredients & make the sauce:
Cook the vegetables:
3 Cook the vegetables:

In a large pan (nonstick, if you have one), heat the sautéed aromatics on medium-high until hot. Add the prepared peppers and gai lan stems; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Add the sliced gai lan leaves; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan. 

4 Start the stir-fry:

Pat the chicken dry with paper towels. Place in a bowl; season with salt and pepper. Add the flour and toss to thoroughly coat. In the same pan, heat the ghee on medium-high until melted. Once the ghee is hot enough that a pinch of flour sizzles immediately when added, add the coated chicken (discarding any excess flour) in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned. 

Start the stir-fry:
Finish the stir-fry & serve your dish:
5 Finish the stir-fry & serve your dish:

To the pan, add the cooked vegetables and sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until combined and the chicken is cooked through. Turn off the heat. Serve the finished stir-fry over the cooked rice. Enjoy!